How to Make the Perfect Elaneer Payasam at Home

Paanam Elaneer Payasam is designed to be fast — but a few small choices make the difference between "fine" and "tastes like Madurai." Here's how we make it at home.

What You'll Need

• 1 pack (100g) Paanam Tender Coconut Kheer Mix
• 1 litre of milk — dairy (3.8% fat works best) or your favourite plant-based alternative
• Optional: roasted cashews and a pinch of saffron for garnish

Step by Step

1. Mix. Whisk the contents of the pack into 1 litre of milk until fully dissolved, with no lumps.
2. Heat gently. Bring the mixture to a brief boil over medium heat, stirring continuously so it doesn't catch on the bottom of the pan.
3. Watch the texture. You're looking for a smooth, velvety consistency — thicker than milk, but still pourable. This usually takes just a few minutes.
4. Chill. Elaneer payasam is meant to be served cold. Let it cool to room temperature, then refrigerate for at least an hour before serving.
5. Garnish and serve. Roasted cashews and a pinch of saffron on top turn this into a proper festive dessert.

One 100g pack makes roughly 7–8 servings of 140ml each — enough for a family gathering, or to have leftovers chilling in the fridge for the rest of the week.

Serving Ideas

Serve it straight in small glasses as a light dessert, or spoon it over fresh fruit. Some of our customers reduce the milk slightly to make a thicker, custard-style version instead.

Full ingredient and allergen details are on our FAQ page, and you can grab a pack in 100g or 500g.